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–+ servings
Two thick slices of jalapeño cheddar cornbread stacked on a wooden plate, showing melted cheese and green jalapeño bits, garnished with sliced jalapeños.

Jalapeño Cheddar Cornbread

A moist, tender Jalapeño Cheddar Cornbread with sharp cheddar and a gentle kick of jalapeño, perfect as a side for BBQ, chili, or brunch.
5 from 1 vote
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Course: Side Dish, Snack
Cuisine: American, BBQ, Southern
Keyword: Best Jalapeno Cheddar cornbread recipe, Jalapeño cheddar cornbread ina garten, Jalapeño cheddar cornbread pioneer woman, Jalapeño cheddar cornbread recipe, Jalapeno cornbread Jiffy
Prep Time: 10 minutes
Cook Time: 20 minutes
Baking: 25 minutes
Total Time: 55 minutes
Servings: 10 slices
Calories: 260kcal
Cost: $12

Equipment

  • 1 10-inch cast iron skillet (Or 9x9 baking pan)
  • 1 Large mixing bowl (For dry ingredients)
  • 1 Medium mixing bowl (For wet ingredients)
  • 1 Whisk (For combining ingredients)
  • 1 Rubber spatula (For folding cheese and jalapeños)
  • As needed Measuring cups and spoons (For accurate measurement)

Ingredients

Dry Ingredients

  • 1 cup Cornmeal - Medium grind
  • 1 cup All-purpose flour - Can substitute whole wheat
  • 2 tablespoon Sugar - Optional adjust to taste
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt

Wet Ingredients

  • 1 cup Buttermilk - Or milk + 1 tablespoon vinegar
  • 2 large Eggs - Room temperature
  • ¼ cup Melted butter - Extra for skillet
  • 1 tablespoon Honey - Optional adds sweetness

The Good Stuff

  • 1 cup Sharp cheddar cheese - Shredded
  • 2 large Jalapeños - Diced seeds optional

Optional Add-Ins

  • 1 can Creamed corn - Adds extra moisture
  • 3 slices Bacon - Cooked and crumbled
  • ½ cup Pepper jack cheese - For extra heat

Instructions

  • Preheat oven to 400°F and heat a buttered cast iron skillet until sizzling hot.
    A bowl containing a mixture of flour and cornmeal with a wooden spoon, surrounded by small bowls of dry ingredients like baking powder and extra cornmeal on a marble countertop.
  • Whisk dry and wet ingredients separately, then gently combine until the batter is slightly lumpy.
  • Fold in shredded cheddar cheese and diced jalapeños, keeping the batter light and airy.
    A mixing bowl filled with cornbread batter, shredded cheddar cheese, and chopped green jalapeños, with a spatula resting on the side in a warm kitchen setting.
  • Pour the batter into the hot skillet, top with extra cheese, and bake until golden brown.
    A close-up of freshly baked jalapeño cheddar cornbread in a cast-iron pan, with a golden, crispy crust and flecks of green jalapeño visible throughout.
  • Let the cornbread cool briefly before slicing to keep the crumb moist and edges crisp.
    A golden jalapeño cheddar cornbread in a cast-iron skillet, topped with sliced green jalapeños and cut into wedges, with a serving piece being lifted.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 260kcal (13%) | Carbohydrates: 28g (9%) | Protein: 8g (16%) | Fat: 14g (22%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 70mg (23%) | Sodium: 380mg (17%) | Potassium: 220mg (6%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 350IU (7%) | Vitamin C: 15mg (18%) | Calcium: 150mg (15%) | Iron: 1.5mg (8%)
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